Why does roasting nuts make them soggier?

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ellie rowe

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Why does roasting nuts make them soggier?
« on: 15/10/2011 18:30:02 »
ellie rowe  asked the Naked Scientists:
   
I have noticed that when heating almonds or filberts or walnuts in the microwave to crisp them, they become soggier after heating and lose their moisture only after they cool. 

I understand the moisture evaporates during the cooling, but don't understand why they seem soggier during the hot stage.

What do you think?
« Last Edit: 15/10/2011 18:30:02 by _system »

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Offline The Penguin

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Why does roasting nuts make them soggier?
« Reply #1 on: 18/10/2011 04:48:54 »
I suspect it is because nuts are actually low on water moisture, but contains high amounts of oils. The oil molecules would speed up as you heat it. Sort of like a stick of butter would be solid at room temperature, but liquifies in the microwave. This would cause them to feel softer until the oils and moisture evaporates or solidifies.

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Offline Geezer

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Why does roasting nuts make them soggier?
« Reply #2 on: 18/10/2011 07:02:21 »
I absolutely refuse to be drawn into any conversation regarding the sogginess of my nuts.
There ain'ta no sanity clause, and there ain'ta no centrifugal force Šther.

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Offline Don_1

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Why does roasting nuts make them soggier?
« Reply #3 on: 20/10/2011 09:33:15 »
I absolutely refuse to be drawn into any conversation regarding the sogginess of my nuts.

I hope you haven't been trying to microwave your nuts again!

Putting nuts in a microwave oven will not dry them, but will cook the solids in the oil. To make chocolate, the cocoa bean must be separated to give cocoa solids and cocoa butter. If you did the same thing with any oily nut or bean, you would end up with much the same, a dry powder and an oil.
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Offline Bored chemist

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Why does roasting nuts make them soggier?
« Reply #4 on: 20/10/2011 19:20:56 »
Most nuts contain at least some starch and water.
Starch is well known for making gels that melt fairly easily.

Incidentally, Don. Re.
 "If you did the same thing with any oily nut or bean, you would end up with much the same, a dry powder and an oil."
Actually, what you often get is a dry roast peanut.
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